Supervises and coordinates activities of Cooks and other workers engaged in preparing and cooking foodstuffs by performing the following duties.

Responsibilities

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Expo duties to include but is not limited to finishing and garnishing plates before running.
• Prep all hot sauces for consistency, make deserts.
• Ensure all employees are following ServSafe requirements.
• Ensure food stays in canisters, keep cooler and freezer clean and organized.
• Keep dry storage clean.
• Ensure servers understand the menu and ingredients to avoid potential allergic reactions from consuming the food.
• Check temperature of all receiving food off delivery trucks.

Supervisory Responsibilities

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees.
• Planning, assigning, and directing work.
• Appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Success Drivers

Member/Customer Experience

Provide first class service to our members, customers, and visitors; Manages difficult or emotional customer situations;

Ensure items are stocked and priced accurately;

Be knowledgeable of our membership programs to answer any questions in a positive manner.

Managing People

Takes responsibility for subordinates' activities;

Makes self available to staff;

Provides regular performance feedback;

Develops subordinates' skills and encourages growth;

Solicits and applies customer feedback (internal and external);

Safety and Security

Observes all safety and security procedures;

Reports potentially unsafe conditions;

Uses equipment and materials properly.

Organizational Support

Follows policies and procedures;

Completes administrative tasks correctly and on time;

Supports organization's goals and values;

Promotes a harassment-free environment.

Attendance/Punctuality

Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.

Qualifications

Experience

Minimum of two years of experience in restaurant setting and/or training; or equivalent combination of education and experience.

Education

Culinary Arts Degree from four-year college or university; or equivalent combination of education and experience. ServSafe Certificate.

Physical Requirements

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 70 pounds. Vision- must be able to see with or without corrective lenses. While performing the duties of this Job, the employee is regularly exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is usually moderate to loud.

Availability

Ability to work an open schedule, including evenings, holidays and weekends as necessary to meet the needs of GGC. Regular attendance is an essential function of the job.